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In a bowl sift together flour, baking powder, cinnamon and nutmeg.
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Add the sweet potatoes, mixing until just smooth.
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In a heavy skillet over medium high heat add oil, about 3 inches until temperature reaches 350 degrees.
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With a spatula scrape sweet potato dough into a large plastic bag (Ziploc) bag. Twist bag at the top applying pressure just above the dough. Snip off a corner of the bag and pipe circles into the heated oil.
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Fry until golden brown, about 30 seconds on each side. Drain on paper towels.
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Combine the lime and honey/agave and drizzle over picarones.
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Serve Warm.